I just called Community Q to order a smoked ham for a Christmas get-together this Saturday, and they said they need at least 7 days notice to fill an order. Very disappointing -- I was really looking forward to trying this ham. Can anyone recommend another place that makes comparable smoked hams? TIA.

I asked Community Que about availibility a week ago and they confirmed that they will only be available until Christmas. I'd like to serve a ham for New Year's day brunch but am leaving town on the 21st. Maybe I'll ask if they can hold one for me? If I picked it up on the 20th, do you think it would be ok sitting in the fridge for 11 days?

I asked Community Que about availibility a week ago and they confirmed that they will only be available until Christmas. I'd like to serve a ham for New Year's day brunch but am leaving town on the 21st. Maybe I'll ask if they can hold one for me? If I picked it up on the 20th, do you think it would be ok sitting in the fridge for 11 days?

I did do a bit of searching around but did not find a REAL answer. I'd give CQ a call and ask, it is all about the type of cure and the method of smoking etc.

One of my buds is thinking about doing a turkey for Easter (and a leg of lamb)..

The question is, what is your take on brining a turkey? Yes or No and why...

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I always brine. Even with a cheap turkey (I buy a lot of the Target brand bone in breasts frozen when they are $.99 a pound and just put them frozen into the brine and defrost in the brine for about 4 days) it makes them much more moist and flavorful. My brine I use is:1/2 cup kosher salt1/2 cup brown sugar1/8 cup agave nectar (or honey)2 cups apple juicewater to cover the bird

One of my buds is thinking about doing a turkey for Easter (and a leg of lamb)..

The question is, what is your take on brining a turkey? Yes or No and why...

....

I've brined a few times. I could never tell if it did much for the white meat. I think it helps the dark meat. Has the potential to be very messy if you accidentally splash things while moving/flipping the bird. I pretty much ruined some suit pants while messing with my bird before work one year.

Cooks illustrated recommends just salting the bird (exact method can probably be found online). I recall that it's crucial to loosen up the skin and get the salt under it. Next time, I'm going to try their method, as I'm not sure that the brining was worth the hassle--but some sort of salting method must be used if using a 'natural' bird.

Going to smoke turkey again on weekend, but going to Buford Hwy on 24th as usual with a bottle or two of Prosecco.SWMBO likes stress free Thursdays and I like making a mess in the kitchen - a solution we worked out years ago.

I had a small turkey that I stuffed the cavity with a 16 oz Oskar Blues Ten Fidy bourbon barrel aged beer can that I seasoned with a spicy chipotle rub, spritzed the bird olive oil and then dusted inside and out and between the meat and skin with the same rub, and the put in the middle of my 55 gallon barrel grill.I added about 30 pieces of charcoal to each side of the barrel, choaked the flues down to set the temp to 250 dg, then added a couple of real small pieces of seasoned hickory for a real lite smoke, put the turkey in a pan under the bird with a little beer for moisture and, along with the neck, gizzards, and liver, and seasoned those up also.What a great smell the neighbors had to endure for the next 2 1/2 hours.Said turkey was 165 dg in the breast and a dark bronze in color..... Most excellent and juicy although just a tad overcooked on the wings and legs.....You just need to trust me..... And, I don't even like turkey.

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Have you ever listened to someone for a while and wondered, who ties your shoelaces?